This pesto is fast, super easy to make and bursting with fresh herb flavor. First roast the nuts to make them crunchier and bring out their taste and flavor. Combine the wild garlic, garlic cloves and fresh wild garlic leaves in food processor and pulse until coarsely chopped. Add the olive oil, freshly grated Parmesan and process until the mixture is fully incorporated and smooth. Season to taste with salt and pepper.

Pesto can be used immediately or transferred in airtight glass jar and stored in refrigerator for up to few months.

Preheat oven to 160 degrees C. In a large bowl, mix together all the ingredients and put the mixture into the muffin cups. Bake for about 20 minutes. From the above ingredients I got 18 muffins as I like them to be smaller.